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1
Preheat oven to 350 degrees F.
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2
Drain and rinse the tofu noodles.
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3
Place on a paper towel, pat out as much moisture as you can, and gently cut noodles to make them shorter.
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4
This makes serving easier.
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5
Set aside.
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6
Heat peanut oil on medium/high heat in a medium cast iron skillet.
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7
Add garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds.
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8
Add sliced carrots and cook until lightly brown and they begin to soften, about 34 minutes.
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9
Add peppers, peas and cabbage and cook for 2 minutes.
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10
Add noodles and cook for an additional 2 minutes, until lightly browned.
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11
Add peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice pan and stir until peanut butter melts and everything is well mixed.
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12
Bring mixture to a boil and cook for 3 minutes.
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13
Reduce heat to medium and simmer, stirring occasionally, until sauce thickens and reduces by about half, about 78 minutes.
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14
Pat noodles down with a spatula so that the mixture is very flat and condensed and place skillet in the oven.
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15
Bake until top is golden brown and sauce is bubbly, about 3035 minutes.
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16
Let cool for 510 minutes then cut, garnish with cilantro and peanuts (if desired), and devour.
